Los Angeles Fine Catering  |  Taste of Pace

Zero-Waste for the New Year!

Lifestyle, RecipesPace WebbComment
Pickled beet stems from County Line Farms

Pickled beet stems from County Line Farms

I've been on an intense zero waste mission lately. Can I pickle this?! Can I purée this?! In our kitchen, we may not be in a place where we can break down whole animals, BUT we are in a position where we can use vegetables from leaf to root! This is what I mean by "zero-waste"– using every part of produce possible. 

The weekends are my favorite days in the kitchen because I get to sort through the walk-in and make new things out of random bits and pieces. I've also been placing bowls by everyone's prep station and as they put waste in the bowl, I get a general idea on how we can waste less. It also gives me a chance to think creatively by turning waste into something beautiful and delicious!

So, today I took JJ Lone Daughter's first of the season Valencia oranges and supremed them and then candied the peel that we can use as cheeseboard or dessert garnish. Then, I tasted these sensational purple radish leaves and thought- earthy, but neutral. Then I got carrot tops and leftover spinach and we made some awesome lemon yogurt dips that are perfectly refreshing for crudités!

Click here for the tutorial!

Click here for the tutorial!

Cooking with zero-waste in mind is easier than you think. Produce that looks limp and sad might just need a second chance! Check out my video on Salted on how to revive wilted greens– you'd be surprised on how easy it is! 

I know, I know– I get excited about the little things. But this zero-waste mission feels very purposeful to me as a chef. Our New Year's Resolution is to cook with zero-waste in mind! What can you turn into something new?